Some feel that green has a milder taste than the red varieties. To me red is "zestier", a bit more sharp taste. Red is easier to grow here as it tends to split less and grow bigger heads but country wide, green is the primary crop thus the lower price.

I think for most it is the color appeal and some of that appeal is lost in making kraut as it tends to turn to a brownish-red color. Otherwise, either works fine for kraut.

Dave

I use mostly green cabbage, but add in one head of red. It makes the kraut a pretty pink color.