It's my understanding that "cooking wine" usually (always?) contains salt and possibly other ingredients. The ingredients in the Cab are de-alcoholised wine from concentrate, Cabernet Sauvignon (40%), salt, preservative (Potassium Metabisulfite). The red cooking wine has the same ingredients except for some generic red wine instead of the cab. To answer your question, I doubt that there'd be much, if any, noticeable difference between the two.
If possible, I'd suggest using some regular, inexpensive, red wine and stay away from cooking wine. The general rule is that if you can't/won't drink the wine, you shouldn't cook with it. For most people, salted wine is undrinkable.
