For the cold buffet table, there are also salads and sliced meat. Cheeses and fruits are also mandatory. Desserts comprise mostly cream cakes and berries. The Norwegians are great bread eaters having them for breakfast, lunch, dinner, even supper. Very few herbs and spices are used in the Norwegian kitchen.
Salt is the most important seasoning.
It is traditionally used as a preservative. In autumn, the traditional farm dish of Lamb and Cabbage Stew is popular. Slices of lamb and wedges of cabbage are layered in a pot and flavoured with salt and peppercorns. The Norwegians like to have this stew with the dessert, Veiled Country Lass a rich layered dessert comprising apple sauce, caramelised breadcrumbs and topped with whipped cream. Generally, cakes and desserts are said to be less sweet than those of other European kitchens.