Yes! The original Marcella Hazan recipe for Smothered Cabbage, Venetian Style specified the use of green, red or Savoy cabbage. I have made the recipe with all 3 types of cabbage and I prefer the lowly green cabbage. That said, red cabbage cooks up very similarly and the taste difference is negligible. I think my preference is partly due to my bias. When I see cooked red cabbage, I think about German sweet and sour cabbage, or rotkhol. It's also a delicious dish, but has a very different flavor profile.