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": "05aa6e6885a849fd9cb0f995a52f9943",
    "updated": "2025-04-24T02:03:12.955Z",
    "title": "Vegetable Wraps with Tempeh and Orange",
    "subtitle": "Savoy cabbage wraps filled with tempeh, shredded red cabbage, and orange segments offer a refreshing and vibrant alternative to traditional wraps.",
    "description": "These refreshing vegetable wraps offer a delightful alternative to store-bought options. Savoy cabbage leaves cradle a flavorful filling of tempeh, crunchy red cabbage, and juicy orange segments. The accompanying yogurt-based dressing adds a creamy, zesty touch. Perfect for a light meal or packed lunch.",
    "ingredients": [
      {
        "section": "For the wraps",
        "ingredients": [
          "savoy cabbage leaves",
          "vegetable stock",
          "tempeh",
          "red onion",
          "coconut oil",
          "sea salt",
          "freshly ground white pepper",
          "red cabbage, cut",
          "orange",
          "chopped chives"
        ]
      },
      {
        "section": "For the dressing",
        "ingredients": [
          "soy yogurt, or other",
          "chopped parsley leaves",
          "– of walnut oil",
          "sea salt",
          "freshly ground white",
          "ground cinnamon"
        ]
      }
    ],
    "instructions": [
      "Wash the Savoy cabbage leaves and remove the thick central stalks.",
      "In a pan, heat the vegetable stock and blanch the cabbage leaves for two minutes over medium heat.",
      "Remove the leaves from the pan and immediately submerge them in cold water. Pat them dry and set aside.",
      "Cut the tempeh into thin strips.",
      "Peel and finely slice the red onion.",
      "Heat the coconut oil in a pan over high heat. Sauté the tempeh strips until lightly browned.",
      "Add the sliced onion to the pan and continue sautéing until translucent. Season with salt and pepper.",
      "Place the shredded red cabbage in a bowl, sprinkle with salt, and toss well.",
      "Peel and segment the orange, collecting any released juice.",
      "Combine the orange segments, juice, and red cabbage in the bowl.",
      "Gently fold in the chopped chives.",
      "To prepare the dressing, combine the soy yogurt, parsley, walnut oil, salt, pepper, and cinnamon in a bowl and stir until well mixed.",
      "Lay the cabbage leaves flat on a work surface. Place a portion of the red cabbage and tempeh mixture along the center of each leaf.",
      "Fold the sides of the cabbage leaves inward over the filling, then tightly roll up from the bottom.",
      "Secure each wrap with string to prevent unraveling.",
      "For packing in a lunchbox, wrap the assembled rolls in foil or plastic wrap.",
      "Pack the dressing separately for dipping."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]