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": "bf7081b0bffe48febdebbd0ef41a81e8",
    "updated": "2025-04-23T10:47:59.037Z",
    "title": "Saucy Cabbage Rolls with Egg Filling",
    "subtitle": "Keto Option",
    "description": "This recipe offers a unique twist on classic stuffed cabbage rolls. Instead of the traditional rice filling, scrambled eggs are incorporated, creating a texture similar to rice and enhancing the flavor. This dish was inspired by a childhood memory of my mother's cabbage rolls.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "head green cabbage",
          "ghee (or coconut oil if dairy-free)",
          "finely chopped onions",
          "garlic, minced",
          "ground pork",
          "eggs, beaten",
          "paprika",
          "fine sea salt",
          "ground black pepper",
          "dried ground marjoram",
          "sauerkraut",
          "tomato sauce",
          "sour cream (omit for dairy-free)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375°F.",
      "Bring a large pot of salted water to a boil.  Add the cabbage, reduce heat to low, and simmer for 8 minutes, or until the leaves are softened and pliable.",
      "Remove the cabbage from the pot, drain, and allow to cool.",
      "Once cool enough to handle, carefully remove 16 large leaves and place them on paper towels to dry.",
      "In a large skillet, melt the ghee over medium heat. Add the onions and garlic, sautéing until the onions are lightly softened.",
      "Add the ground pork, beaten eggs, paprika, salt, pepper, and marjoram to the skillet. Cook thoroughly, stirring to crumble the pork and break the eggs into small pieces.",
      "Remove the skillet from the heat.",
      "Place 2 tablespoons of the pork and egg mixture onto the center of each cabbage leaf. Starting with the thicker end of the leaf, fold over the sides and tightly roll the leaf, similar to a burrito.",
      "Repeat this process until all the filling is used.",
      "Spread the sauerkraut evenly in a 5-quart casserole dish. Arrange the cabbage rolls on top.",
      "In a bowl, combine the tomato sauce and sour cream (if using). Pour this mixture over the cabbage rolls, ensuring they are fully coated.",
      "Bake for 20 minutes, or until heated through and bubbly.",
      "Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.",
      "To reheat, place the cabbage rolls on a rimmed baking sheet and bake in a preheated 350°F oven for 5 minutes, or until warmed through."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]