Add olive oil to a large skillet over medium heat. Once the oil is warm, add onion, salt, and pepper, and cook 4 minutes or until slightly tender. Push onions to the edge of the skillet and add brats to the center.

Sear brats two minutes per side, or until golden. Add beef broth and simmer on medium-low heat for 10–14 minutes or until all the liquid has evaporated.

Meanwhile, blanch the cabbage. Bring a large pot of water to a boil. Use tongs to dip cabbage leaves in water for 30 seconds. Place on a paper-towel-lined plate to dry. When cool enough to handle, cut an upside-down “V” at the base of the leaf to remove the toughest part of the stem.

To build the wraps, overlap two cabbage leaves, with the cut sides facing in, to create one large oval. Spread a layer of Dijon mustard in the center of cabbage leaves, then top with onions, sauerkraut, and brats. Fold the sides of the cabbage leaves in, then tightly roll from one long end to the other.

Serve your favorite R3-friendly dipping sauce.