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": "1f8b32db01a64a6db429d15c55714abf",
    "updated": "2025-04-24T07:20:52.923Z",
    "title": "Stuffed Cabbage",
    "subtitle": "This comforting main dish features a blend common in Arab and Turkish cooking, combining rice and fine vermicelli noodles for a light, delicate texture.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "vermicelli noodles (not the rice variety)",
          "basmati rice",
          "water",
          "salt",
          "white cabbage",
          "pine nuts, toasted and roughly chopped",
          "ricotta",
          "grated parmesan",
          "chopped mint",
          "chopped parsley, plus extra to finish",
          "garlic cloves, crushed",
          "black pepper",
          "dry white wine",
          "vegetable stock",
          "sugar",
          "olive oil"
        ]
      }
    ],
    "instructions": [
      "Melt the butter in a small saucepan over medium heat.",
      "Break the vermicelli noodles into 3/4-inch pieces by hand and add them to the saucepan.",
      "Stir constantly while frying for 1 to 2 minutes, being careful not to burn them.",
      "Once the noodles begin to turn golden, add the rice and stir thoroughly.",
      "Add the water and 1/2 teaspoon of salt, then bring to a boil.",
      "Reduce the heat to low, cover the saucepan, and simmer for 20 minutes.",
      "Remove from the heat and let it rest, covered, for 10 minutes. Then, uncover and allow to cool slightly.",
      "While the rice cooks, cut the cabbage in half vertically.",
      "Carefully remove the leaves and blanch them in boiling water for 6 to 8 minutes, until slightly softened.",
      "Blanch in batches if necessary, depending on pan size.",
      "Rinse the blanched leaves under cold water, drain well, and pat dry.",
      "Preheat the oven to 350°F.",
      "Combine the cooked rice with the pine nuts, ricotta, half of the Parmesan, the herbs, garlic, salt, and pepper. Mix well with a fork.",
      "Create cabbage parcels of your desired size, generously filling each with the rice mixture.  Alternatively, form rolls by placing the filling at the base of a rectangular cabbage leaf and rolling it up; the sides can remain open.",
      "Arrange the filled cabbage leaves snugly in an oven-safe dish. ",
      "In a separate bowl, whisk together the wine, vegetable stock, sugar, olive oil, and a generous amount of salt and pepper.",
      "Pour the liquid mixture over the cabbage parcels and place the dish in the preheated oven.",
      "Bake for approximately 40 minutes, or until most of the liquid has been absorbed.",
      "Sprinkle with the remaining Parmesan cheese, and bake for another 10 minutes, until the cheese is melted and golden brown.",
      "Remove from the oven and let rest for 5 minutes before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]