Simple cooking, but extremely traditional autumn food here in Norway: mutton-and cabbage stew.
And that's all there is in it, except for salt and pepper. I usually cook potatoes on the side. Basically you have a kettle with a lid, and put wooden sticks in the bottom. Over them you put a layer of chopped mutton (not ground; I am not sure how to translate it; pieces of meat?) and have salt and pepper on the layer. The most traditional is to use black pepper corns, loose or in a pepper tube; I make do with pepper powder. Then you add a layer of pieces of cabbage. Another layer of meat, and so on. When you are at the top of the kettle, add water to fill up all the remaining space. Let simmer for about two hours.
This is excellent leftover food; many say that it is the tastiest the third time it is warmed up. Obviously the cabbage turns to soup and the meat to broth.