Cabbage strudel
Medium GI
GL 19 per 100 g
- Contains dietary fiber
- Moderate glycemic load
Cabbage strudel has a glycemic index of 60 (Moderate).
Updated Aug 21, 2026 · Sources: Logi Nutrition Team (USDA-derived composition, AI-assisted) · Not medical advice · Report an error
Instead of this
- Grain-free tart crust (almond flour, stevia/erythritol)GL 1 per 100 g This provides a dessert-like experience with a significantly lower GI of 5 and GL of 1, minimizing the blood sugar spike compared to the strudel.
- Stuffed cabbage rollsGL 5 per 100 g This offers a savory cabbage-based alternative with a much lower GL of 5, helping to stabilize blood glucose levels.
- GL 2 per 100 g This is a nutrient-dense, savory meal option that drastically reduces the glycemic load from 19 to 2.
Cheese Stuffed Peppers
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Cabbage strudel is one of the 11,117 foods Logi scores when you photograph a meal — with the portion.
Nutrition Facts (per 100g)
per 100g
| Calories | 210 kcal |
| Carbohydrates | 32 g |
| Sugars (Total) | 4.5 g |
| Natural | 3.5 g |
| Added | 1 g |
| Fiber | 3.2 g |
| Soluble | 1.1 g |
| Insoluble | 2.1 g |
| Protein | 4.5 g |
| Fat | 7 g |
| Saturated | 1.5 g |
| Unsaturated | 5.5 g |
| Sodium | 320 mg |
Processing Level
Why this score?
- Contains dietary fiber
- Vegetable filling provides micronutrients
- Moderate glycemic load
- Processed wheat flour
- Added fat and sodium
Low-GI recipes on Logi Food Coach
Frequently Asked Questions
What is the glycemic index of Cabbage strudel?
Cabbage strudel has a glycemic index of 60 (Moderate) and a glycemic load of 19 per 100 g.
Is Cabbage strudel good for people with insulin resistance?
Cabbage strudel has a medium glycemic index (60). It fits in moderation, ideally with protein or fat; a lower-load alternative is Grain-free tart crust (almond flour, stevia/erythritol).
How does Cabbage strudel affect blood sugar?
Cabbage strudel has a glycemic load of 19 per 100g, which indicates a moderate impact on blood sugar levels.
Check Cabbage strudel in the Logi app, with your portion.
