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": "9174cd9c4be44dcc848fb8d95bdcae0c",
    "updated": "2025-05-17T21:25:52.312Z",
    "title": "Stuffed Cabbage Rolls",
    "subtitle": "ملفوف",
    "description": "My mother prepares this dish only in the winter because that is when cabbage is in season in Palestine, and the plants receive water exclusively from rain, resulting in the best flavor. Living abroad, I can't always be so selective, so whenever I find a good green cabbage, I buy it and make malfoof. A \"good\" green cabbage feels light when you pick it—not dense—and that is crucial for easily separating the leaves. If Middle Eastern or green cabbage is unavailable, savoy or sweetheart cabbage can be used as alternatives. While some add lemon and crushed garlic at the end of cooking, I prefer to cook it with whole garlic cloves and serve lemon juice mixed with chili flakes on the side for the best combination.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "middle eastern green cabbage, roughly",
          "garlic, unpeeled",
          "chicken, lamb, or beef broth (stock).",
          "salt"
        ]
      },
      {
        "section": "For the stuffing",
        "ingredients": [
          "short grain rice, rinsed, soaked for 15 minutes, and drained",
          "olive oil or melted butter",
          "salt",
          "nine spice mix .",
          "ground cumin",
          "ground (minced) lamb or beef"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "lemon juice",
          "red chilli flakes",
          "plain yogurt"
        ]
      }
    ],
    "instructions": [
      "Find a large pot wide enough to hold the entire cabbage and fill it halfway with water. Add some salt and bring the water to a boil.",
      "Using a sharp knife, cut a circular incision at an angle around the cabbage core until it loosens enough to be removed. Once the water is boiling, carefully place the whole cabbage into the pot and boil for about 5 minutes. As the leaves soften, use metal tongs to remove them one by one and set them aside on a large platter or tray. When only the cabbage heart remains, remove it and set it aside with the leaves to cool, then peel off its leaves.",
      "Prepare the stuffing by mixing the rice, olive oil or melted butter, salt, Nine Spice Mix, and cumin in a large bowl. Add the ground meat and use your hands to combine thoroughly, breaking up any lumps.",
      "To prepare the leaves for stuffing, place each on a cutting board and remove the tough central stalk, splitting the leaf into two halves. If halves are still large, cut them again so each piece is about the size of your palm and has a regular shape.",
      "Spoon about 1 teaspoon of the stuffing at the bottom edge of each leaf and spread it lengthwise, leaving at least ¾ inch (2 cm) of space on each side. Roll each leaf tightly without folding the edges over. If the edges are uneven after rolling, trim them gently with a knife, ensuring enough space on each side for the rice to expand during cooking without spilling out.",
      "Place any leftover leaves and stalks at the bottom of a large pot. For a crispy, browned flavor, you may place some leaves directly in the pot. Arrange the cabbage rolls seam side down snugly in the pot, tucking in unpeeled garlic cloves between them as you go.",
      "Pour the broth over the cabbage rolls and place a plate on top to keep them from shifting during cooking. Taste the broth and adjust the seasoning if needed. Cover the pot with a lid, bring to a boil over high heat, then reduce the heat and simmer for about 1 hour, or until the stuffing is cooked through, the leaves are very tender, and most of the liquid has evaporated. Check occasionally and add more broth if the liquid evaporates before the rolls are fully cooked.",
      "When cooked, remove the pot from heat and allow it to sit for 10 minutes before flipping over: cover the pot with a large inverted serving platter, hold the platter with one hand and the pot with the other, then flip the pot onto the platter. Slowly lift the pot, allowing the cabbage rolls to settle on the platter.",
      "Serve with lemon juice mixed with chili flakes to spoon over the leaves, along with plain yogurt. Store leftovers in the refrigerator for up to 2 days or freeze for several weeks."
    ],
    "notes_ingredients": "You can also soften the cabbage by microwaving it. Place the cabbage in a large shallow bowl and microwave on high for 5-7 minutes. Remove and peel off as many leaves as possible. For leaves near the center that have not softened enough, return the cabbage to the microwave for another 5 minutes. Alternatively, freeze the entire cabbage overnight, then defrost it the next day; the leaves will soften enough to be removed individually. This freezer method is the easiest if you have ample freezer space, but some leaves may turn brown around the edges.",
    "notes_instructions": ""
  }
]