Burgenländischer krautstrudel is a variety of savory strudel from Burgenland, consisting of a thin strudel dough filled with a cabbage filling. The filling is typically prepared with a combination of finely chopped white cabbage, sugar, fat, salt, and spices such as pepper, caraway, and nutmeg.

Once stuffed, the cabbage strudel is rolled up, brushed with eggwash, and baked until nicely colored. This specialty is usually enjoyed warm, often topped with coarse pepper and chopped parsley. Strudels stuffed with a cabbage filling - be it savory or sweet - are part of traditional Central European cuisine, and therefore, numerous variations of this specialty can be found in other parts of Austria, Hungary, Croatia, and Germany.