In Frank Bruni's recent review of Le Cirque, he described a cabbage bedding for fois gras-stuffed ravioli as "...cooked with cream, black truffle oil and black truffle trimmings, at which point it was less vegetable than opiate." (NY Times 2-6-08).
I was thinking about trying this at home (the cabbage part at least) - does anyone think I should add onion or garlic? Any thoughts on integrating some sort of broth? Or just let the truffle/cream/cabbage do the talking for themselves? Would love to get some feedback - thanks!