Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "c5c4f8355e9d4da99650a22d30835310",
    "updated": "2025-04-24T08:34:08.834Z",
    "title": "Savoy Cabbage and Parmesan Rind Soup",
    "subtitle": "This soup is a delicious way to use leftover Parmesan rinds.  While restaurants often have an abundance, home cooks can save rinds in the freezer until ready to use.  A bit of grated Parmesan can be added for extra flavor if desired.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, sliced",
          "garlic clove, crushed",
          "caraway seeds, plus extra to garnish",
          "savoy cabbage",
          "potato, peeled and diced",
          "vegetable stock",
          "parmesan rinds, plus about (78.784 ml) grated parmesan (optional)",
          "coarse sea salt",
          "mild fresh red chile, seeded and thinly sliced"
        ]
      }
    ],
    "instructions": [
      "Heat 4 tablespoons of olive oil in a large pan and sauté the sliced onion over medium heat for approximately 5 minutes, until softened but not browned.",
      "Add the crushed garlic and caraway seeds, cooking for another 2 minutes.",
      "Carefully remove four of the cabbage's outer leaves, shred them finely, and set aside.",
      "Roughly shred the remaining cabbage and add it to the onion mixture along with the diced potato.",
      "Continue to fry, stirring frequently, for 2 to 3 minutes.",
      "Pour in enough vegetable stock to just cover the vegetables and bring the mixture to a boil.",
      "Add the Parmesan rinds, reduce the heat, and simmer for about 10 minutes, or until the potato is tender.",
      "Remove and discard the Parmesan rinds.",
      "Season the soup with coarse sea salt to taste.",
      "Remove the pan from the heat and let the soup cool slightly for a few minutes.",
      "Using an immersion blender or a regular blender, partially blend the soup to a slightly chunky consistency.",
      "If needed, add more vegetable stock to achieve desired thickness.",
      "Adjust seasoning as necessary.",
      "Keep the soup warm.",
      "In a separate frying pan, heat the remaining 2 tablespoons of olive oil and sauté the reserved shredded cabbage with the sliced chile and a pinch of salt for 3 to 4 minutes, until the cabbage is wilted but still bright green.",
      "Ladle the warm soup into bowls.",
      "If desired, sprinkle with grated Parmesan cheese.",
      "Garnish generously with the sautéed cabbage and a sprinkle of caraway seeds."
    ],
    "notes_ingredients": "Grated Parmesan cheese can be added for additional flavor if desired.",
    "notes_instructions": ""
  }
]