Fresh Vegetable Platter

1 pound new potatoes, peeled
2 cups water
1/2 teaspoon salt
1/2 pound baby carrots, scraped
1 small head cabbage, cut into wedges
1/4 cup butter or margarine, melted
1/4 cup chopped fresh parsley
Fresh ground pepper

Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add carrots; cover and simmer 5 minutes. Add cabbage wedges; cover and simmer 5 to 7 minutes. Drain. Arrange vegetables on a serving plate.
Combine butter and parsley. Pour mixture over vegetables; sprinkle with pepper. Serve immediately.

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