Fry the shallots in the canola oil in a large skillet until soft and translucent.

Melt the butter in the skillet and then sauté the cabbage until tender, sprinkling generously with salt and pepper.

Stir in the prepared späztle. Sprinkle evenly with cheese, paprika and parsley. Cover and cook until cheese melts, about 5-10 minutes. Serve.