Here is what you will need:
1 1/2 lbs. ground sausage
1 large onion, chopped or about 1 cup
2 garlic cloves, minced
3 cans black eyed peas, rinsed and drained
2 to 3 cups cabbage, chopped
2 cups water
2 (14.5 oz.) cans stewed tomatoes
1 (10 oz.) can Rotel tomatoes
1 Tablespoon beef bouillon granules
1 Tablespoon molasses or honey ( you could substitute brown sugar)
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin
In a large stock pot or Dutch oven, brown sausage along with onion and garlic. When the sausage browned add all of the other ingredients and mix well. Bring up to a boil. Reduce heat to simmer and cook for 45 minutes to an hour.
If you want to do this in your slow cooker. Brown the sausage with the onion and garlic first in a skillet. When browned place the meat with the other ingredients in a 5 - 6 quart slow cooker and cook on low 6-8 hours or on high for 3-4 hours.
This is one of those soups that just gets better as it sits and the flavors blend. It's perfect with either Cornbread Hoe Cakes or Aunt Vel's Sour Cream Cornbread!