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": "388849912a8e45398e1f7e4ba0afe84f",
    "updated": "2025-04-20T22:39:37.528Z",
    "title": "Turkey Cabbage Rolls",
    "subtitle": "PALEO",
    "description": "As a child, cabbage, cauliflower, and broccoli weren't my favorites. My mother avoided these vegetables, believing they caused digestive issues.  It's interesting how family food preferences are often shaped by a parent's likes and dislikes.\nAs my interest in nutrition grew, I wanted to understand the digestive discomfort sometimes associated with these vegetables.  Research revealed that such discomfort can stem from gut bacteria imbalances.  However, these vegetables offer significant nutritional value. If you experience digestive issues, consulting a healthcare professional can be helpful.\nThese vegetables are now a staple in my kitchen. This cabbage roll recipe is a personal favorite, offering a satisfying and flavorful meal.  A generous serving is a complete meal in itself. \nRemember to soak the cashews overnight for the recipe!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "green cabbage (about 2 pounds/907 g)"
        ]
      },
      {
        "section": "Tomato Sauce",
        "ingredients": [
          "(30 g) extra virgin olive oil",
          "yellow onion, cut into small dice",
          "garlic cloves, minced",
          "(954 g) fresh roma tomatoes",
          "coconut sugar",
          "balsamic vinegar of modena",
          "dried basil",
          "salt, to taste"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "yellow onion, trimmed and quartered",
          "garlic cloves, peeled",
          "plus 2 tablespoons (30 g) fresh parsley",
          "(230 g) fresh cauliflower rice",
          "extra virgin olive oil",
          "juice of % lime (about 1 tablespoon)",
          "smoked paprika (such sweet pimentón de la vera)",
          "% teaspoons salt",
          "(453 g) ground turkey",
          "(25 g) pine nuts"
        ]
      },
      {
        "section": "White Sauce",
        "ingredients": [
          "(100 g) unsalted raw cashews, soaked in water overnight",
          "(75 g) fresh cauliflower florets (about ¾ cup)",
          "(120 g) almond milk",
          "garlic powder",
          "nutritional yeast",
          "tapioca flour"
        ]
      },
      {
        "section": "Cashew Parmesan",
        "ingredients": []
      }
    ],
    "instructions": [
      "Remove the cabbage stem to facilitate leaf removal after boiling.",
      "In a large pot, bring water to a boil. Add the whole cabbage, moving it to soften the leaves for easier removal.  Take the cabbage out and detach the leaves one by one, placing them in a bowl.  If needed, return the cabbage to the boiling water to soften remaining leaves. (Use one or two leaves per roll, depending on size and intactness. Leftover cabbage can be used in other dishes like stir-fries, soups, or stews.)",
      "To prepare the tomato sauce: In a Dutch oven, heat olive oil over high heat. Sauté diced onion and minced garlic until translucent and lightly browned, approximately 4 to 6 minutes.",
      "Halve the tomatoes and remove the seeds. Blend the tomatoes until smooth. Add the blended tomatoes to the Dutch oven.",
      "Incorporate coconut sugar, balsamic vinegar, basil, and salt. Bring the mixture to a boil, then reduce heat and simmer for 18 to 20 minutes, or until the sauce thickens slightly.",
      "For the filling: Combine onion, garlic, and parsley in a food processor and pulse until chopped.  Add cauliflower rice, olive oil, lime juice, smoked paprika, and salt. Pulse until combined. Add ground turkey and pulse again to mix.",
      "Transfer the filling to a bowl, add pine nuts, and mix thoroughly.",
      "For the white sauce: Drain and rinse the soaked cashews. Blend them with cauliflower, almond milk, garlic powder, nutritional yeast, tapioca flour, and ¼ cup (60 g) of water until smooth and creamy.",
      "Preheat oven to 350°F.",
      "Pour the tomato sauce into a 7 x 11-inch baking dish (or divide among 8 individual oven-safe dishes).",
      "To assemble each roll, place a spoonful of filling in the center of a softened cabbage leaf. Fold two sides of the leaf over the filling, then roll it up tightly.  Place the rolls seam-down in the tomato sauce.",
      "Drizzle white sauce over each roll and sprinkle generously with cashew parmesan.",
      "Bake for 1 hour, or until the rolls are firm and the filling is cooked through. Serve hot."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]